This is from the most recent (Jan/Feb 2011) Cook’s Illustrated. With a vegetarian among us I’m always looking for something meat-free that will appeal to all three of us. And quick recipes are never unwelcome. Tonight cooking was hastily wedged between work and a 7:00 p.m. basketball game so this fit the plan nicely. I didn’t cook in a complete frenzy but woe to anyone who tried to distract me, man or beast.
I was a bit skeptical as I was making it. The sauce seemed watery (due to the inclusion of 1-1/2 cups of the pasta-cooking water) and I wasn’t convinced that it would result in anything but a weird-tasting lemon noodle soup. I should have known better because although not all Cook’s recipes are to my taste, they are almost never unmitigated failures. This was delicious.
The lemon flavor is balanced, as promised, and it’s a meal conjured up mostly out of pantry staples: spaghetti, olive oil, lemon juice (and zest), cream, Parmesan cheese and shallots.
I found the basil to be a bit unnecessary though and might not add it next time.
Spaghetti with Lemon and Olive Oil, from Cook’s Illustrated, January/February 2011.
Sounds yummy and simple!
This sounds unusual and good. It might be good as a starter before pork Milanese.
Thanks for the great suggestion. I made this last night for my man & he really liked it. His only comment (and mine as well) it was a bit saucy. I think next time I will only use 1 c of pasta water instead of 1 1/2 c. I’ll definitely be making this again.
I made this last night and agree there was too much pasta water in the recipe. I would certainly reduce it to a cup. Husband and I had the leftovers today for lunch and it was even better with the sauce thickening up as it stood overnight. I did not add the basil and did not miss it at all.